

As it happens, since I needed to go the doctor yesterday to make sure I wasn't dying (I wasn't! Yay!), that meant we were dangerously close to Dave's Fresh Pasta. So we picked up a pound of Dave's fresh porcini ravioli and a 28 ounce can of imported Italian San Marzano tomatoes. However, for filled pasta, instead of the basic tomato sauce, Marcela Hazan suggests a tomato cream sauce. Besides the cream, the main difference between the two recipes is that this one requires a food mill... a device that not every home cook has, but certainly should if they make sauce with fresh tomatoes with any regularity. I find it worth $50 to not have to make tomato concasse in those situations, but YMMV.

- 3 tablespoons each of finely minced carrots, celery, and onion
- 2.5 cups of whole canned tomatoes and their juice
- 1/3 cup of butter
- 1/2 cup of heavy cream

Everything but the cream goes into the pot to gently simmer for 45 minutes. Stir it occasionally, and make sure those tomatoes are breaking down by smashing them against the side of the pot.

Now put it through your food mill your sauce into another pot and bring it back up to a simmer. Stir in your cream and keep stirring for a full minute. Season to taste and you are done. Be sure to toss your ravioli (or whatever) with a little butter before saucing them.
And wow was it good.
No comments:
Post a Comment